Title: Thai Basil Cookies
Categories: Cookie Ethnic
Yield: 24 Cookies

1/2	lb	Unsalted Butter; at room temperature
10	tb	Sugar
1		Lemon; zest of
12	md	Thai Basil Leaves
2		Egg Yolks
2	c	Flour
1	pn	Salt

Cream butter, sugar and lemon zest in the bowl of an electric mixer. Finely chop basil and add to creamed mixture. Add egg yolks; beat in well. Add the flour and salt. Mix until just incorporated. Put dough between sheets of plastic wrap and flatten into a 1" thick disc. Refrigerate overnight. (Dough may be frozen at this point.)

Roll out dough on a floured board to about 1/8" thickness. Cut into 2" rounds with a cookie cutter and place on parchment paper lined cookie sheets. Bake ina 350øF oven 10-12 minutes, or until lightly browned. Transfer to racks to cool.

Per Cookie: Calories: 130, Protein: 1 g, Carbohydrate: 13 g, Saturated Fat: 5 g, Cholesterol: 38 mg, Sodium: 13 mg.

Source: David Lebovitz of Monsoon. Typed by Katherine Smith

previous

next